They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!
Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.
Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.
They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.
Pour garlic, stock, olive oil, lemon juice and oregano over chunky potato wedges and BAKE
An hour and a half later and this is what you get
I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!
Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.
So what makes them so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it. So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!
The next little secret is in the stock. Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.
There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.
Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs (recipe coming soon!), salad and Greek yogurt – just because I’m too lazy to make tzatziki!
Another easy and delicious Greek meal, this time with chicken and potatoes!
BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, easy moussaka, fish, or vegetarian options like this favourite baked eggplant.
I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!
Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!
Here’s how easy these potatoes are to make…
The best Greek potatoes
Ingredients
- 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
- 6 garlic cloves crushed
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup olive oil
- 1 lemon juice of (medium to large)
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon pepper
- parsley for sprinkling at the end (completely optional)
Instructions
- Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
- Pour the potato wedges into the dish/tray in an even layer.
- Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
- Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
- Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
Recipe Notes
These potatoes go with almost anything as a delicious side. Serve with Greek meatballs (or regular meatballs), roast meat, fish, or a vegetarian option like baked eggplant.
chicken/vegeetable broth (US) = chicken/vegetable stock (UK)
These potatoes look absolutely delicious! Your video was helpful to show the stages of cooking and what they should look like when they’re done. YUMMY!
Thanks, Marissa. And nice to have some feedback on the video! 🙂
Love Greek foods and these potatoes look fantastic! Great video, definitely going to try them!
Thank you, Mira. I think you’ll love them!
You had me salivating at the ‘scraping of the crispy bits off the bottom of the pan’ because I am the cook who will eat those as I’m serving. These potatoes look so good, I have to try them.
Cook’s privilege!
YUUUUUUM! Forget about eating these potatoes as a side dish, I want them as the main dish! I adore greek flavors so I’m all over this recipe! It looks and sounds so freaking amazing!
My thoughts entirely, Christina! Thanks for popping by and I hope you try these yummy potatoes soon. Once you do you’ll never look back 😉
omg never rate recipes but this was awesome.I did fresh dill, parsley, oregano (and some dried ), and lime because it was what I had on hand. so good
Hi Grace! Thank you so much for taking the time to rate this recipe. They really are good, aren’t they? I love what you garnished them with – I’ll have to try that.
I may be making these again for Easter!
I cannot wait to try all your Greek recipies!!! My fathers grandparents came to US from Greece, but as they passed on before i was born, I never got any old family recipies or anything & I absolutely love Greek food (I guess it’s in my genes, I’m supposed to like it!) . Until now all I’ve ever come across were recipies for very americanized versions of Greek food & not good. I will comment back after I get a chance to make these delish looking tatos!
Hi Amie! Yes, definitely in your genes to like Greek food, by the sounds of it! I absolutely LOVE Greek food. I love the simplicity, and the fact that the recipes feature a lot of healthy veggies. I really hope you like the potatoes! Please do pop back and let me know!